Name: Pepper garlic rasam (indian pepper soup)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 1/2 tbsp black pepper seeds; 1 tsp cumin seeds; 8 garlic; Tamarind juice (as needed); For tempering; 2 sprigs curry leaves; 2 sprigs coriander leaves (sliced thinly); 2 sprigs spring onions (sliced thinly); 1/2 tsp white ulundu (urad dhal); 1 tbsp ghee or oil

Ingredients

1/2 tbsp black pepper seeds
1 tsp cumin seeds
8 garlic
Tamarind juice (as needed)
For tempering
2 sprigs curry leaves
2 sprigs coriander leaves (sliced thinly)
2 sprigs spring onions (sliced thinly)
1/2 tsp white ulundu (urad dhal)
1 tbsp ghee or oil

Preparation

Preparation25 min

Cook time25 min

Roughly pound pepper, cumin and garlic.
Add in a pot with 1 litre of water.
Pour tamarind juice and season with salt.
Simmer, just to heat through.
Meanwhile, fry the herbs with urad dhal in ghee or oil.
Tip into rasam.
Stir and off the heat.

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